Nothing against the slice and eat method, but I absolutely love watermelon in this chilled soup that hits all the taste buds! This makes a blenders worth, 4 smallish servings, or a generous amount for 2. It’s so quick and easy you can absolutely make more than one batch.
1/4 of a decent sized watermelon cut into chunks (4 cups or so), small amount reserved and cut into small cubes.
1/2 of a small pepper (jalapeno, serrano, etc) if you want a little spice
1 small tomato, cut into quarters
1/4 tsp salt
1 shallot, sliced as thin as you can (red onion can be used)
A few leaves of mint – sliced into thin strips
1/2 of a cucumber, cut into small cubes
Crumbled or cubed Feta Cheese (to taste)
Puree the watermelon and tomato in your blender. Mix in salt. Put diced cucumber, reserved diced watermelon, crumbled feta, sliced shallot, and mint leaf strips into bowls. Pour soup over and serve!
Notes: If the onion is too strong for you in sliced form, you can add it to the blender with the watermelon. It’s prettier if you put the soup in the bowl first, then add the toppings – but the cucumber and watermelon chunks will sink so be mindful, and don’t overfill the bowl with the watermelon puree.